Moroccan Spiced Lamb Shanks with Chick Peas


Here’s a recipe that I got from our friends at Chasseur. It’s best cooked in one of their casseroles as these can go easily from hob to oven to table (don’t forget the trivet or tablemat!)

Ingredients

  • 1 tablespoon of olive oil
  • 2 small lamb shanks
  • 2 medium onions, chopped
  • 2 large cloves of garlic, chopped or crushed
  • 1 small aubergine, sliced
  • 1 red pepper, sliced
  • 1 sliced chilli or a teaspoon of chilli flakes
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 2 teaspoons of ground coriander, and a handful of fresh coriander
  • ½ teaspoon cinnamon
  • 1 lamb stock cube in ¾ pint of boiling water
  • 1 tin chopped tomatoes
  • 1 tin of chickpeas
  • 1 teaspoon of salt and black pepper to taste

Method

  1. Heat the olive oil in your casserole on the hob and brown the lamb shanks all over
  2. Remove from the casserole
  3. Add the chopped onion and fry until golden, then add the garlic
  4. Add the cumin, paprika, ground coriander and cinnamon and stir over the heat for 1 minute
  5. Add he browned lamb shanks in the casserole and pour over the lamb stock and the tinned tomatoes
  6. Add the salt and pepper and a tablespoon of red wine if you like. The liquid should just cover the lamb shanks
  7. Put the lid on the casserole and place in a re-heated oven at 160oC/320oF for 2 hours
  8. Remove from oven and stir in the chopped vegetables and chick peas
  9. Return to the oven for another hour
  10. Just before serving, add a handful of the coriander leaves saving a couple for garnish

To serve

Using a large slotted spoon, serve up the chickpeas and vegetables in shallow bowls or plates and place the lamb shanks on top. Garnish with the sprigs of coriander.

You could also serve with freshly prepared cous cous if you are very hungry!

Here’s where to find the ideal Chasseur casserole for this recipe.

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